Do you feel like you’re drowning in zucchinis right about now? Here’s the perfect recipe to make with all the seasonal zukes and tomatoes that are sprouting up right now. Also, because it’s summer and we need any excuse we can to drink rosé and pretend we’re French.
Ratatouille is delicious fresh out of the pot, but I prefer it at room temperature (or even chilled). This means that it’s the perfect thing to serve to people at a dinner party. Make it early in the day, let it cool so all the flavours can comingle, and serve with a piece of grilled or roasted chicken or fish. You could even serve it on a piece of toasted sourdough toast. But I personally think that ratatouille is the perfect accompaniment to a roast chicken. Easy and classy healthy dinner and leftovers. Look at how fancy you are!
- 2 tbsp extra virgin olive oil
- 2 yellow onions, cut into 1” pieces
- 1 head of garlic, minced
- 2 peppers, cut into 1” pieces
- 1 tsp sea salt
- grind of pepper
- 2 Asian eggplants, cut into 1” pieces
- 3 zucchinis, cut into 1” pieces
- 3 medium tomatoes, roughly chopped
- 1 tsp herbes de Provence, or any mixture of rosemary, thyme, marjoram, oregano and/or lavender
- 1 bay leaf
- 1 tbsp vinegar (red wine vinegar is best)
Salt eggplant slices and let sit in a colander for 20 minutes to drain. Squeeze out liquid.
Sauté onions until translucent. Add garlic, peppers, salt and pepper. Add tomatoes, zucchini, eggplant and spices.
Turn down the heat and cover. Let cook until everything looks like it’s melding together beautifully, around 20-30 minutes. If it begins to look too watery, remove the lid and let it simmer.
This stew gets better the longer it sits, so turn off the heat when the vegetables look soft. Stir in the vinegar and season to taste. Let cool and serve with a little fresh basil or parsley and enjoy.